Grilled Pork Ribs with Smoky Paprika Glaze

Ingredients

In this European adaptation, the traditional Caribbean barbecue pigtail is replaced with pork ribs, a popular cut of meat in European cuisine. The marinade and glaze are also modified to incorporate European flavors, with the addition of smoky paprika to enhance the smoky profile of the dish. The cooking technique remains the same, with the ribs being grilled to perfection. We alse have the original recipe for Barbecue Pigtail, so you can check it out.

• 2 racks of pork ribs (approximately 2 kg / 4.4 lbs) 2 racks of pork ribs (approximately 2 kg / 4.4 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons smoked paprika 2 tablespoons smoked paprika
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the minced garlic, olive oil, smoked paprika, brown sugar, Dijon mustard, Worcestershire sauce, dried thyme, salt, black pepper, and lemon juice. Mix well to form a marinade.
3. 3.
   Place the pork ribs in a large dish and pour the marinade over them. Rub the marinade into the ribs, ensuring they are evenly coated. Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
4. 4.
   Remove the ribs from the marinade and let any excess marinade drip off.
5. 5.
   Place the ribs on the preheated grill and cook for approximately 30-40 minutes, turning occasionally, until the ribs are cooked through and slightly charred.
6. 6.
   While grilling, baste the ribs with any remaining marinade to enhance the flavor.
7. 7.
   Once cooked, remove the ribs from the grill and let them rest for a few minutes before serving.
8. 8.
   Cut the ribs into individual portions and serve hot.

Treat your ingredients with care...

• Pork ribs — For tender and juicy ribs, marinate them for at least 2 hours or overnight to allow the flavors to penetrate the meat. Ensure the ribs are well-coated with the marinade for maximum flavor.

Tips & Tricks

• For a smokier flavor, add a handful of soaked wood chips to the grill while cooking the ribs.
• If you prefer a spicier glaze, add a pinch of cayenne pepper or chili flakes to the marinade.
• Serve the ribs with a side of coleslaw or grilled vegetables for a complete meal.
• To achieve a caramelized crust, brush the ribs with the glaze during the last few minutes of grilling.
• If you don't have a grill, you can also bake the ribs in the oven at 180°C (350°F) for approximately 1.5 to 2 hours, or until tender.

Serving advice

Serve the Grilled Pork Ribs with Smoky Paprika Glaze hot, garnished with fresh parsley or chopped green onions. Accompany the ribs with a side of roasted potatoes or a fresh green salad for a satisfying meal.

Presentation advice

Arrange the individual portions of ribs on a platter, drizzling any remaining glaze over the top. Garnish with fresh herbs for an added touch of color. Serve the ribs with the side dish and a slice of lemon for an appealing presentation.